The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
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🌅 Recipe Of The Day! 🌇
🖨 🖨
Brunswick Stew
Brunswick Stew
{Serving suggestion only*}
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This legendary Southern comfort food combines three meats - tender pork, chicken, and beef - with sweet corn, tomatoes, and potatoes in a rich, hearty stew that's been warming hearts for generations. Brunswick Stew is the ultimate crowd-pleaser, perfect for feeding a hungry bunch at family gatherings, tailgate parties, or cozy winter dinners. The slow-simmered trinity of meats creates an incredibly flavorful base, while the vegetables add texture and sweetness. This authentic recipe yields a thick, satisfying stew that's pure comfort in a bowl, delivering that classic Southern hospitality one spoonful at a time. - Claude
No Jump Zone
Ingredients
1 lb Boston butt pork roast
1 lb fresh chicken or hen, bone in
1 lb boneless beef chuck roast
1 lb red potatoes, peeled and quartered
2 1/2 tsp ground black pepper
1/8 tsp ground cayenne pepper

(continued in the next column ↗️)

1 small sweet onion, such as Vidalia, chopped
6 cups canned whole peeled tomatoes
3/4 cup ketchup
2 Tbsp Worcestershire sauce
2 1/2 tsp salt
32 oz (4 cups) cream-style white corn
Directions
Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover.
Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally.
Remove the meat to a bowl and reserve the stock.
Meanwhile, in a separate large stockpot, do the same to the beef.
Remove the beef and discard the broth.
Place the potatoes in a medium saucepan, cover with water and simmer until tender.
Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground.
Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use.
Add the ground meats to the stock.
Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
Add the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce.
Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed.
Stir in the salt.
At this point, the stew should be soupy not watery.
If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock.
Cook for 30 minutes, stirring constantly.
Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.
Servings\Yield
Makes 16 cups
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 245; Total Fat: 8g (Saturated Fat: 3g); Cholesterol: 65mg; Sodium: 780mg; Total Carbohydrates: 22g (Dietary Fiber: 3g, Sugars: 8g); Protein: 22g; Calories from Fat: 72 (29%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: brunswick, stew, southern, comfort food, three meat
🗂️ Categories: 🥣 Soups & Stews, ⏱️ Slow Cookers
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Brunswick Stew was added on June 16, 2025 and last updated on June 16, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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Weekly Favorite!
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Few things say Midwestern comfort quite like a bubbling tater tot hotdish fresh from the oven. This crowd-pleasing hotdish layers seasoned ground beef, tender onions, mixed vegetables, and creamy mushroom soup, all crowned with a golden, crispy blanket of Tater Tots arranged in neat rows. It's heart…
Classic Tater Tot Hotdish
👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
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Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
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Claude
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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